Zucchini Pancakes

I’m venturing out in the world of cooking: having grown tired of grains, I’ve decided to attempt a grain-free pancake.

Nutritional plans that exclude grains from the diet are gaining more recognition as we’re rocked by a diabetes epidemic, have far too much adipose tissue bulging over our belts, and are chronically dealing with gastrointestinal complaints. Both the Specific Carbohydrate Diet (SCD) and the GAPS diet (Gut and Psychology Syndrome) are two of the top leading diets that have sound research backing their theory and experience of healing the body with grain elimination.

If you’re looking for a nutritious breakfast, or are tired of scrambled eggs, protein powder and cereal, try this delicious new twist on an old favorite.

Wash the zucchini and trim the ends. Grate the zucchini into long strands using a food processor or gr
ater. Using paper towel, dab the strands of zucchini to remove excess moisture and place in a large bowl.

Dice the red onion and toss in with the grated zucchini.

Beat an egg and add to the zucchini/red onion bowl with salt, cayenne pepper, seasoning, and cheese.

If you haven’t purchased almond flour/meal pre-made, place 1/4 cup raw almonds (I prefer skin on) in a blender and pulse until finely ground like a flour. Add almond flour to mixture.

Blend well. Ensure proper consistency for making a pancake – not too wet or too dry. If too wet, add more almond flour. If too dry, add a smidgen of water.

Heat up a small frying pan (med-high heat) and add enough coconut oil to create a small puddle.

Dollop several tablespoons of pancake mix into pan and fry for several minutes until brown. Use a spatula to press down on the pancake to flatten and ensure they’re cooked through.

Use a metal spatula to flip and cook the other side. Replenish with more coconut oil to cook each pancake.